lemon - blueberry cream pie

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Lemon - Blueberry Cream Pie from Brittany:
(via Mindi Finlayson)

1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/4 cup powdered sugar
1 (3.4 oz) package lemon instant pudding mix
2 tsp grated lemon rind
1/2 cup fresh lemon juice
1 pint fresh blueberries
2 T blueberry preserves
1 cup whipping cream
Garnishes: Lemon slices, Fresh Blueberries

Stir together first three ingredients; press evenly in bottom and up sides of a 9-inch pie plate. Bake pie crust at 350 degrees for 8 minutes; remove pie crust to a wire rack and cool completely.

Beat cheese, milk and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust. Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set. Beat whipping cream with an electric mixer until soft peaks form and spread around outer edge of pie/ forming a 3-inch border. Garnish, if desired.